Greek Pastitsio, by Beverly Hicks Burch

I mentioned the other day that Tall & Handsome and I are on a quest for a great Greek cookbook (recommendations welcomed!). We are, if nothing else, adventurous when it comes to our culinary experiences. Variety is, after all, the spice of life.

The other day I was thumbing through one of my older cookbooks (a 1982 edition of BHG The Dieter’s Cookbook). I happened to notice a “Greek” section and was drawn to browse that section to see if there was anything there that might interest me enough to give it a try.

The one that caught my eye was for a dish called Pastitsio (pa-STEET-see-oh), which is a classic Greek baked pasta dish with a Bechamel sauce. Keep in mind this recipe came out of a “diet” cookbook and I did make a couple changes. The main change I made was to use a lean ground beef instead of ground lamb…not much on lamb…

T & H found it “tasty” as he says…really good was another comment. I served it with Minted Baby English Peas. Yum!